| 蔡彬新，周逢芳，林则圣.复合酶法制备海参内脏ACE 抑制肽工艺研究[J].广东农业科学,2016,43(12):85-89 |
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复合酶法制备海参内脏ACE 抑制肽工艺研究 |
| Preparation of ACE inhibitory peptides from seacucumber viscera by complex enzyme |
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| DOI：10.16768/j.issn.1004-874X.2016.12.015 |
| 中文关键词: 海参 ACE 抑制肽 水解度 正交试验 |
| 英文关键词: sea cucumber ACE inhibitory peptides degree of hydrolysis（DH） orthogonal test |
| 基金项目: |
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| 摘要点击次数: 1820 |
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| 中文摘要: |
| 采取复合酶法探讨海参内脏中ACE 抑制肽的制备工艺，研究温度、时间、pH 值、料液比、酶量
5 个因素对ACE 抑制率和水解度的影响。通过单因素和正交试验，得到海参内脏ACE 抑制肽制备最佳工艺
组合为A2B2C3D2，即反应时间为5 h、温度50℃、酶量2%、pH 值为7.5，此条件下海参内脏多肽ACE 抑制
率可达到55.4% 。 |
| 英文摘要: |
| The method of complex enzyme was used to prepare ACE inhibitory peptides from sea cucumber
viscera， and five factors affecting peptides preparation，such as temperature，time，the ratio of solid toliquid， pH
and amount of enzyme were studied. The optimal parameters for the preparation of ACE inhibitory peptides were
determined through single factor experiment and orthogonal test as follows：temperature at 50℃ ，time for 5 h，pH 7.5
and amount enzyme of 2%. Under these conditions，ACE inhibitory rate was up to 55.4%. |
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